Ingredients
-
300 g
Almond praline 60%
- Almond praline 60%
- Hazelnut praline 60%
- Almond & hazelnut praline 50%
- PECAN PRALINE 50%
- PISTACHIO PRALINE 42%
- 600 g Whole milk
- 40 g Sugar
- 22 g Cocoa butter
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g
Recipe
Warm up the milk and drizzle in the sugar and pectin mixture.
Bring to a boil while stirring.
Slowly pour over the melted PRALINÉ and COCOA BUTTER.
Use a spatula to emulsify the mixture, then use an immersion blender.
Incorporate the rest of the milk, then mix using the immersion blender again.
Pour out at approx. 40°C (105°F).